Whole30 Green Sauce

Basically this is good on everything. I put it on my eggs in the morning, on my lunch, and as a dressing for salad. This is the first dressing where I haven’t worried about eating it all in a week.

I doubled this the first time I made it and still ate it all in a week.

Green Sauce

Yield: About 2 cups


1 avocado

1 cup packed parsley and cilantro leaves (combined)

2 cloves of garlic

1 jalapeño, chopped seeds and all!

juice of one lime (or two – get lots of limey goodness in there!)

1/4 cup water

1/4 cup olive oil

1 teaspoon salt

1/2 cup chopped pistachios (you can sub other nuts)


  1. Blend everything but the liquids in the food processor. If it stops being able to blend drizzle in some of the liquids. The point is to get everything really small before you start dumping in liquid.
  2. Drizzle in liquid ingredients, add the water last. Only use as much as you think you need. Giant avocado? Maybe add a bit more water… you get my drift.

Whole30 Paleo Creamy Avocado Pesto

So I started the Whole30 diet. Frankly I am surprisingly in love with it. I am only on week two and I have already found recipes that I will make for the rest of my life. This is one of them.

This “Pesto” is amazing and is great on zoodles and as a dip. I am only listing ingredients for the actual pesto not the whole dish.

Creamy Avocado Pesto

Yields 4 servings or two hungry people.


• 1 large avocado

• 1/2 cup fresh basil, packed

• 4 tablespoons fresh lemon juice

• 3 tablespoons chopped nuts (pistachios)

• 4 cloves garlic

• 1 tablespoon olive oil

• 1/2 teaspoon sea salt

• Fresh cracked pepper, to taste


  1. Put all ingredients into your food processor (or in my case the attachment for my immersion blender). Blend until smooth.
  2. Add water as necessary but keep in mind that the zoodles add liquid as they cook.